Test 955 QUICK-SERVE RESTAURANT MANAGEMENT 1

Test 955 QUICK-SERVE RESTAURANT MANAGEMENT 1

2008 DECA Ontario Provincials

Test 955 QUICK-SERVE RESTAURANT MANAGEMENT 1

1.Joan borrowed $10,000 from a relative to start her own coffee shop. Assuming she takes all responsibility for the shop's financial risks, the shop is most likely a

A.sole proprietorship. C.corporation.

B.limited partnership. D.partnership.

2.Many quick-serve restaurants are required to follow specific health and sanitation laws to ensure that the

A.business is subject to lawsuits. C.food is safe for consumption.

B.facility receives tax deductions. D.ingredients meet nutritional needs.

3.What aspect of distribution is of major importance to cafeterias?

A.Volume discount C.Buying process

B.Inventory control D.Vendor selection

4.Exclusive dealing is considered illegal in all of the following situations except if the

A.sales revenue involved is sizable.

B.exclusive arrangement is violated; then shipments are cut off.

C.manufacturer is much larger and more intimidating than the dealer.

D.exclusive deal blocks competitors from as much as 10% of the market.

5.Why is it important for a quick-serve restaurant supply company's sales department to coordinate shipping arrangements with its transportation manager?

A.Because the transportation manager needs to obtain a sales forecast report to determine delivery routes

B.So the sales department can arrange for call tags to be issued to pick up merchandise

C.So the transportation manager can advise the sales department to order higher levels of inventory

D.Because sales personnel work directly with customers and understand their delivery requirements

6.To identify the best combination of transportation routes and modes for optimal distribution effectiveness and costs, a supply chain manager would use a(n) ______model.

A.distribution B. inventoryC.queuing D.game theory

7.A large wholesaler might have greater influence in its distribution channel if it selects suppliers that are

A.smaller in size. C.internationally based.

B.financially stable. D.competitive in nature.

8.To contribute to a discussion in a useful way, you avoid

A.paying attention when others are speaking. C.talking about what's on your mind.

B.letting others know if you're stating a fact or opinion. D.blurting out statements without thinking.

9.Which of the following is the beginning step in preparing a complex written report:

A.Outline the text. C.Organize materials.

B.Gather information. D.Define the purpose.

10.What is a good technique for buffet-style restaurant managers to use in order to conduct effective staff meetings?

A.Developing audiovisuals C.Limiting discussion

B.Preparing an agendaD.Providing notebooks

11.A customer has asked how to find a particular location but the coffee shop employee is not sure s/he knows. The most appropriate response for the employee to make would be to

A.tell the customer honestly that s/he doesn't know.

B.ask the customer to wait while s/he gets the information.

C. ask the customer to check with the manager's office.

D.send the customer to the most likely location.

12.As quick-serve restaurant employees go about their daily activities, their actions should be driven by whether the actions will

A.benefit the restaurant. C.result in customer satisfaction.

B.result in additional sales. D.be witnessed by customers.

13.What should you do when you greet ice-cream shop customers courteously but are answered rudely?

A.Remain positive and pleasant with them. C.Answer rudeness with rudeness.

B.Walk away, and wait for them to come to you. D.Stay with the customers, and try to talk with them.

14.Why do sandwich shop employees inspect canned foods and other packaged items during the receiving process?

A.To calculate the weight C.To read the label

B.To verify the temperature D.To check for damage

15.What kind of activities are buffet-style restaurant servers usually expected to perform in order to maintain the sidestand?

A.Cleaning condiment bottles C.Clearing customer tables

B.Removing soiled tableclothsD.Replacing flower arrangements

16.Before counting inventory, quick-serve restaurant supply businesses usually make sure that the items to be counted are put

A.in their proper places. C.randomly on tables.

B.where customers can see them.D.in large shipping crates.

17.Employees should help to prevent inventory shrinkage because losses from shrinkage may mean the quick-serve restaurant supply business is unable to

A.provide salary increases. C.train employees.

B.purchase security equipment.D.hire security personnel.

18.Determine whether the following statement is true or false: The utility of a coffee shop menu item is the same for all consumers.

A.False, utility varies from one consumer to another.

B.False, utility depends upon the consumer's income.

C.True, each menu item has the same utility for consumers.

D.True, consumers see menu items in the same light.

19.A characteristic of trade industries is that the services they offer

A.may be limited or full line. C.are always full line.

B.vary from day to day. D.are always limited.

20.A hamburger restaurant announced that it was having a $.99 sale next week. At the same time, another hamburger restaurant announced a $.95 sale. This is an example of

A.differentiation. C.clearance sale.

B.price competition.D.unethical marketing.

21.What federal government agency is responsible for preventing false advertising?

A.Consumer Product Safety Commission C.Environmental Protection Agency

B.Food and Drug AdministrationD.Federal Trade Commission

22.One way the central banking system regulates the nation's money supply is by changing the

A.inflation rate. C.banks' reserve requirements.

B.public stock-exchange policies. D.tax policies.

23.What category of goods and services which make up gross domestic product includes the money businesses invest in buildings, equipment, vehicles, and furniture?

A.Gross private domestic investmentC.Net exports of goods and services

B.Government purchases of goods and servicesD.Personal consumption expenditures

24.Which of the following negotiating strategies is appropriate to use when you won't see the other person again:

A.Compromising C.Collaborative

B.Accommodating D.Combative

25.When a group confronts a conflict, it is a good idea to

A.apologize for disagreeing. C.compromise on some points.

B.remain judgmental. D.establish boundaries.

26.Which of the following is a negative effect that can occur when a person is unwilling to adapt to new circumstances:

A.Solved problems C.Enhanced relationships

B.Decreased stress levels D.Missed opportunities

27.Any two (or more) things are said to be interdependent if they ______each other.

A.cooperate C.rely upon

B.know about D.conflict with

28.When establishing investment goals, one of the first steps is to determine how to

A.spend the money. C.pay the bills.

B.obtain the money. D.eliminate the risks.

29.Which of the following presents the steps in the accounting process in the correct order:

A.Summarize, organize, record C.Summarize, record, organize

B.Record, summarize, organize D.Record, organize, summarize

30.Which of the following phrases effectively describes a quick-serve restaurant's income statement:

A.Cash-flow report C.Financial picture

B.Budget estimate D.Income preview

31.Given the following information from a profit-and-loss statement, compute the net profit:

Net sales / $4,321
Cost of goods sold / $2,875
Operating expenses / $634

A.$7,830 B. $1,446C.$3,687D.$812

32.Why do quick-serve restaurant chains review job applications/résumés and contact the individuals listed as references?

A.To determine training needs C.To verify accuracy of information

B.To obtain personal data D.To compare job descriptions

33.Which of the following is the major purpose of interviewing job applicants:

A.To determine the applicant's qualifications C.To fulfill legal requirements

B.To identify job duties D.To determine job descriptions

34.Management of a coffee shop chain should realize the importance of accepting responsibility to train and develop human resources because

A.the chain has a legal responsibility to provide training.

B.human resources are the most important asset of the chain.

C.employees expect their employers to provide training.

D.schools do not provide the type of training chains need.

35.Management by objectives, in which the sandwich shop and employees set goals together, provides a basis for evaluating an employee according to

A.how well the employee compares with coworkers. C. how well the employee has met the established goals.

B.the volume of work done by the individual employee. D. whether the objectives were realistic and attainable.

36.What does a quick-serve restaurant need in order to understand why a product that has been a strong seller for a long time is now losing popularity?

A.Sales records C.Secondary data

B.Marketing information D.Purchasing documents

37.When all of the data in a marketing-research project have been collected and analyzed, the next step for the researcher is to

A.evaluate the results of the research.C.tell the business what it should do.

B.make recommendations based on the findings.D.decide whether the project should be continued.

38.What type of information is often included in a salesperson's lost-business reports that a quick-serve restaurant supply business might use to change its marketing strategy?

A.Why customers no longer buy C.Reasons for local unemployment

B.Design of competitors' products D.Quality of promotional materials

39.One reason coffee shops often avoid using open-ended questions as a method of obtaining results from a marketing survey is because the results may be difficult to

A.enter into a database. C.code for evaluation.

B.store for future use. D.distribute to management.

40.The most common way for a quick-serve restaurant to establish serving forecasts for each menu item is by

A.multiplying the desired yield percentage by two.

B.dividing the annual cost of ingredients by total volume.

C.doubling the total sales of each item from the previous quarter.

D.averaging the servings previously sold during similar time periods.

41.Successful quick-serve restaurants know that their main responsibility is to market

A.the lowest priced items. C.what consumers want.

B.what is easiest for them to make. D.all the items they can produce.

42.Which of the following is a psychographic characteristic that pizza restaurants often use to identify market segments:

A.Type of dining habits C.Quality of health

B.Number of family members D.Style of living

43.What is one question that a buffet-style restaurant must answer when identifying a potentially profitable target market?

A.What are monthly variable expenses?C. Is the market responsive?

B.Does the product have form utility?D. What is the reach and frequency of the advertising medium?

44.Which of the following is an important part of a coffee shop's marketing plan:

A.Purchasing policies C.Operating systems

B.Human resources D.Promotional activities

45.Which of the following is an internal strength that a chain of hamburger restaurants might identify during a SWOT analysis:

A.Increased expenses C.Financial resources

B.Extensive regulations D.Limited competition

46.Which of the following is a reason why many coffee shop chains assess global trends and opportunities:

A.To enter the international market C.To locate warehouse space

B.To set up shipping routes D.To identify foreign intermediaries

47.Which of the following would not affect the accuracy of a sales forecast:

A.Population changes C.Changes in demand

B.Location of the cafeteria D.New competitors

48.If a quick-serve restaurant supply business currently has 325 customers who each spend $25,000 a year and develop a marketing plan to increase the number of customers by 8%, by what amount will the business's income increase?

A.$675,500 B. $625,500C.$600,000 D.$650,000

49.One way to evaluate the performance of a taco restaurant's marketing plan is to compare the marketing objectives with the

A.actual results. C.possible options.

B.market conditions. D.sales policies.

50.Which of the following is a typical reason why sandwich shops keep promotional records:

A.To answer employees' questions C.To keep each promotion under budget

B.To prepare for lawsuits in advance D.To time each promotion appropriately

51.A reason that restaurants use steam tables to keep food hot is that steam tables

A.hold several layers of pans. C.require no maintenance.

B.provide even heat.D.provide overnight storage.

52.Buffet-style restaurants can reduce loss due to check-writing fraud artists by training employees to

A.ask customers if the checks are legitimate.

B.make sure the personal information on the check matches the photo identification.

C.make exceptions to the check acceptance policy with supervisor approval.

D.ask for a credit card to verify identity.

53.Why do many restaurants have procedures that require employees to remove a specified amount of money from the registers when the money reaches a certain limit?

A.To count currency C.To wrap bills

B.To safeguard cashD.To make deposits

54.Which of the following often is part of a sandwich shop's pest control program:

A.Storing leftovers C.Washing vegetables

B.Using chemicals D.Buying detergents

55.Which of the following situations is an example of a hazard that affects the safety of the quick-serve restaurant's employees and customers:

A.Proper lighting throughout the building C.Wide aisles to accommodate foot traffic

B.Boxes stacked in front of a fire exit D.Secure locks on the building's exterior doors

56.Purchasing can help pizza restaurants to sharpen their competitive edge by

A.promoting products to customers. C.limiting delivery of ingredients.

B.maximizing inventory investment.D.keeping their prices down.

57.What do quick-serve restaurant managers need to do to develop and maintain the level of quality that customers expect?

A.Monitor all aspects of the restaurant C.Consider the type of competition

B.Obtain industry information D.Prepare an operating budget

58.In relation to unexpected events, which of the following is a true statement about project planning:

A.Plans should change if necessary.

B.Plans should be made right before the project starts.

C.Plans should always stay the same.

D.Plans should be monitored.

59.The quick-serve restaurant supply business employee covered the computer keyboard at night, did not eat while working on the keyboard, and avoided dropping heavy objects on it. The employee's careful handling of the keyboard helped the company to

A.increase sales. C.purchase advertising.

B.control expenses. D.promote employees.

60.Why is it important for coffee shop employees to keep the facilities clean and attractive for customers?

A.To maintain sales C.To display stock

B.To monitor inventory D.To satisfy vendors

61.What are people often relying on when they use the sleep-on-it technique to generate ideas?

A.Internal curiosity C.Natural ability

B.Personal intelligence D.Subconscious mind

62.Prioritizing activities helps you to make the most efficient use of your

A.tact. C.product knowledge.

B.disposable income. D.time.

63.What information should appear in the first paragraph of a letter of application?

A.Job applying for C.Telephone number

B.Salary requirements D.Name of applicant

64.A characteristic of the modern quick-serve restaurant industry is that the industry is largely controlled by

A.private owners. C.major chains.

B.lodging operators. D.nonprofit groups.

65.Can a quick-food restaurant's prices be set too low?

A.No, the lower the price, the greater the bargain.

B.Yes, customers may feel product quality is also low.

C.Yes, customers may be offended by prices that are too low.

D.No, the lower the price, the greater the product's appeal.

66.Which of the following is an example of price fixing:

A.Two different types of quick-serve restaurant supply businesses export goods and sell the items below cost.

B.One quick-serve restaurant supply business agrees to sell a brand item to a customer for 10 percent less than its competitor.

C.One quick-serve restaurant supply business acquires another business so that it can expand its product line.

D.Two competing quick-serve restaurant supply businesses agree to set the same price for similar items in their product lines.

67.One way for a sandwich shop to accomplish its goal of selling a large volume of specialty desserts is to charge ______prices.

A.high C.low

B.moderate D.competitive

68.What pricing strategy is a quick-serve restaurant using when all of its menu prices end in a "9"?

A.Rounding C.Discount

B.Multiple-unit D.Odd-cent

69.The quick-serve restaurant supply company manager added together the cost of purchasing the goods, the cost of transporting them to the business, and the cost of getting them ready to sell to determine the ______the company.

A.overhead expenses owed by C.final cost of the product to

B.gross margin of profit forD.prime interest rate for

70.Many food products carry labels that show the U.S. Recommended Daily Allowances, or RDAs. RDAs help cafeterias to

A.reduce cholesterol. C.plan healthy meals.

B.be better cooks. D.lose weight.

71.During the introductory stage of a product's life cycle, a quick-serve restaurant supply business is most likely to

A.develop and implement intensive distribution strategies.

B.promote the product aggressively to create product awareness.

C.earn high profits and gain the desired reputation.

D.price the product to effectively penetrate the market.

72.Which of the following is an example of a quick-serve restaurant supply business behaving ethically in an effort to protect consumers:

A.Explaining the new manufacturing process

B.Wrapping products in plain paper

C.Placing informative commercials on television

D.Using tamper-resistant packaging

73.Many quick-serve restaurants are adding salad and fruit to their menus to accommodate health-conscious people. This is an example of market opportunity driven by

A.persistence. C.supply.

B.trends.D.indifference.

74.Todd recently purchased a refrigerator for his ice-cream shop from ABC Supply Company. After two weeks of normal use, the refrigerator broke. ABC had promised Todd that it would refund his entire purchase price if the refrigerator did not perform as expected. This promise would be classified as a

A.limited guarantee. C.limited warranty.

B.warranty. D.guarantee.

75.If a quick-serve restaurant supply company's follow-up activities indicate that a customer had a positive buying experience, the company is likely to obtain

A.sales quotas. C.free advertising.

B.unfavorable publicity. D.repeat sales.

76.Quick-serve restaurant chains often identify a product to fill customer needs or wants in order to appeal to a certain

A.advertiser. C.investor group.

B.sponsor. D.market segment.

77.A sandwich shop that decides to add certain breakfast items to its regular menu is increasing its